Spring’s veggie bounty inspires recipe for Pea, Asparagus and Fava Bean Salad
What’s for dinner?
That’s the dreaded question a lot of my mom friends hear regularly. Wouldn’t it be nice to have some dinner fairy just drop off freshly made dinners on your doorstep? Since the dinner fairy doesn’t exist, at least not to my knowledge, let’s dig in to this simple, healthy and springy option for lunch or dinner.
This week’s recipe for Pea, Asparagus and Fava Bean Salad screams spring and includes three of the best early-spring vegetables. They’re paired with a simple olive oil and lemon juice, and the finished product also delivers that umami flavor provided by the Pecorino and crumbled bacon.
What could be more delicious?
In the spring and summer, making batch salads like this one is a favorite way to prep for the week. Having fresh, healthy food ready to eat is essential as the days get longer and the outside gardens need tending.
Last weekend, my husband took a bunch of our plants outside, where they will reside until October. Patio season is officially here, which means grilling season is here, too. It’s a favorite time of year, when throwing shrimp, chicken or steak on the grill and making a salad such this make for a delightful dinner.
I hope you are all eating outside on these gorgeous days, listening to the birds sing, enjoying the sunshine and blue skies, and becoming renewed by this weather.
This social distancing is starting to get old, especially since the weather is so nice. It’s difficult not to gather with friends to enjoy this perfect California weather that we know won’t last too long. But look for the silver linings: We are all in this together, like my friend Alexis’ “We Got this Challenge” states.
Alexis and the owner of Love of Character partnered with the United Way of the Plains to raise money for people in need, and they’re advertising their campaign with brightly colored mosaic pastel yard signs you’ll see all around town. And it seems like side walk chalking has become a popular pastime to encourage one another, too.
For whatever it’s worth, here’s hoping this slowing down is a time of renewal for all.
Pea, Asparagus and Fava Bean Salad
3 tablespoons extra virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan cheese
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (about 2 pounds pods) or frozen fava beans, thawed
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
½ cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled
Whisk olive oil, Pecorino and lemon juice in a medium bowl to blend. Season with salt and pepper and more lemon, if desired. Set dressing aside.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a sloted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
Return water in saucepan to a boil; add asparagus and cook until tender, about 4 minutes. Using tongs, transfer to colander in ice water.
If using fresh peas, return water in saucepan to boil; add peas and cook until tender, about three minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
Add dressing to bowl with vegetables, season with salt and pepper and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
Do ahead tip: Dressing and vegetables can be prepared one day ahead. Cover separately and chill.
Epicurious.com
This story was originally published April 21, 2020 at 12:14 PM.
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